Preparation time: 15minutes
Serves:6
Calories:226kcal
Ingredients
- 2 teaspoons poppy seeds
- 3 tablespoons sugar
- 1/4 cup olive oil
- 2 tablespoons distilled white vinegar
- 9 ounces fresh baby spinach
- 1 quart fresh strawberries cleaned, hulled and cut in half
- 1/2 cup toasted pecans
- 1/4 medium red onion thinly sliced (optional)
How To Prepare
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Add the poppy seeds, sugar, olive oil, and vinegar to a mason jar. Secure the lid and shake well to combine. Refrigerate an hour to up to 7 days.
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Combine the spinach, strawberries, pecans, and red onion slices (if using) in a large salad bowl or on a platter. Pour the dressing over salad, and lightly toss. Refrigerate about 10 minutes before serving.
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Lancashire Hot Pot